Name: Chicken Tagine with Apricots and Almonds
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Cuisine: Moroccan
Ingredients: 3 tbsp (45 ml) olive oil; 1 whole chicken (2 lb (900 g)), cut into large pieces; 1 large onion, finely chopped; 1 tsp salt; 1 tsp black pepper; 1 cinnamon stick; 2 tsp ground ginger; 2 tsp ground turmeric; 1/4 tsp saffron threads; 1 1/2 cups (360 ml) water; parsley and cilantro bouquet; 16 dried apricots; 1 tsp ground cinnamon; 3 cloves; 2 tbsp honey; 1 tbsp (15 ml) butter; 1/2 cup (70 g) whole almonds, blanched and lightly fried in olive oil

Description

Adapted from a recipe by La Maison Arabe, this warming, iconic Moroccan dish is perfect for a winter evening. The melt-in-your-mouth chicken is redolent with spices, and the apricots add a touch of sweetness.

Ingredients

Units Scale

3 tbsp (45 ml) olive oil
1 whole chicken (2 lb (900 g)), cut into large pieces
1 large onion, finely chopped
1 tsp salt
1 tsp black pepper
1 cinnamon stick
2 tsp ground ginger
2 tsp ground turmeric
1/4 tsp saffron threads
1 1/2 cups (360 ml) water
parsley and cilantro bouquet
16 dried apricots
1 tsp ground cinnamon
3 cloves
2 tbsp honey
1 tbsp (15 ml) butter
1/2 cup (70 g) whole almonds, blanched and lightly fried in olive oil

Instructions

In a tagine or large heavy pot, drizzle the olive oil.
Add the meat, onion, salt, pepper, cinnamon stick, ginger, turmeric, and saffron.
Mix well so the meat is coated with the spices.
On medium heat, sear the chicken for about 15 minutes, covered, turning it occasionally and adding a bit of water if necessary.
Watch the chicken closely so it doesn’t stick and so the spices don’t burn.
Add the water to the pot, along with the parsley and cilantro bouquet.
Increase the heat to medium-high, cover, and cook for about 50 minutes, or until the meat is falling from the bone and the sauce has thickened.
While the meat is cooking, caramelize the apricots.
Rinse the apricots and put them in a small saucepan.
Add the cinnamon and cloves and mix well.
Cover the apricots with water and cook them on medium heat, covered, for 10 minutes.
Lower the heat and continue cooking for 15 more minutes.
Add the honey and cook for another 10 minutes until the sauce becomes syrupy.
Before serving, remove the herb bouquet and cinnamon sticks from the tagine.
Transfer the chicken from the pot to a serving dish.
Add the apricot syrup and butter to the sauce and stir until the butter is melted.
Season with salt and pepper and pour the sauce over the meat.
Arrange the caramelized apricots and fried almonds evenly over the meat.
Serve hot with crusty bread.

Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Category: Main Course
Cuisine: Moroccan

Nutrition

Serving Size: 1 serving
Calories: 420